//]]> Simple Way to Prepare Speedy Pesto, aubergine and mozzarella pie | All Time Recipes

22/01/2021 00:39

Simple Way to Prepare Speedy Pesto, aubergine and mozzarella pie

by Cory Strickland

Pesto, aubergine and mozzarella pie
Pesto, aubergine and mozzarella pie

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pesto, aubergine and mozzarella pie. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pesto, aubergine and mozzarella pie is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Pesto, aubergine and mozzarella pie is something which I have loved my entire life.

Qui dit fin d'été, dit légumes exceptionnels qui ont profité du soleil toutes ces dernières semaines. Et c'est en Dordogne que nous avons relevé son. A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. This is designed to be a low cost recipe. ballotin-aubergine-tomate-mozzarella.

To get started with this recipe, we have to first prepare a few ingredients. You can cook pesto, aubergine and mozzarella pie using 7 ingredients and 4 steps. Here is how you cook that.

 

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The ingredients needed to make Pesto, aubergine and mozzarella pie:
  1. Take Packet pastry
  2. Take 1 aubergine
  3. Prepare Tablespoon pesto (see my recipe)
  4. Get 125 g or so of chopped mozzarella
  5. Prepare Tablespoon grated Parmesan
  6. Make ready 1 beaten egg to glaze
  7. Get Oil for frying

Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve. Meanwhile, bring a large pan of water to the boil. Using tongs, lift out the cooked pasta and add to the sauce, then mix to thoroughly coat. Tear up the mozzarella and add to the pasta and vegetables.


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Steps to make Pesto, aubergine and mozzarella pie:
  1. Dice the aubergine. Heat oil in a pan and deep fry until golden brown in batches. Drain on kitchen paper and set a side to cool a bit
  2. Preheat oven to 180. Put aubergine in a bowl and add the pesto, chopped mozzarella and Parmesan. Mix well
  3. Roll out the pastry and prick with a fork. Glaze with egg. Add the mixture and spread evenly. Fold over the edges glaze the top pastry with remaining egg
  4. Pop in the oven for about 25-30 mins. Cool on a wire rack before serving

Using tongs, lift out the cooked pasta and add to the sauce, then mix to thoroughly coat. Tear up the mozzarella and add to the pasta and vegetables. Aubergine uit de oven met mozzarella, tomaat en pesto. Breng op smaak met peper en eventueel zout. This Aubergine and Mozzarella Pasta is a dish I have been making my family for years.

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